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Amber Bitter European Lager - Vienna Lager

BJCP Style Guide

Top 10 Vienna Lager Recipes

Title Size ABV IBU OG FG Color Method Views
04 VIENNA LAGER
30 L 4.92% 31.09 1.047 1.009
All Grain 5835
Vienna Lager
21 L 4.8% 24.83 1.049 1.013
BIAB 4501
2020 Vienna rev1
24 L 4.89% 21.31 1.051 1.014
All Grain 3648
Vienna SMASH Lager
5.5 gal 4.86% 33.35 1.047 1.010
All Grain 2794
Vienna Lager
11 gal 5.09% 28.8 1.056 1.017
All Grain 2193
Red Oak Clone
5.5 gal 5.04% 30.77 1.053 1.015
extract 2183
Studentergaarden Rød Pils
25 L 5.25% 22.37 1.047 1.007
All Grain 1784
Vienna Lager
5 gal 4.94% 14.75 1.051 1.013
extract 1772
2308 Noche Buena - Negra Modelo
6 gal 6.21% 27.85 1.064 1.017
All Grain 1498
Mexican Vienna
6.5 gal 6.64% 25.79 1.059 1.009
All Grain 1390

Newest Vienna Lager Recipes

Title Size ABV IBU OG FG Color Method Views
Du Hast Lager
5.5 gal 6.34% 25.66 1.058 1.010
All Grain 7
Munich & Vienna
28 L 4.09% 48.89 1.038 1.007
All Grain 3
07. A. Vienna Lager
23 L 5.39% 24.11 1.052 1.011
All Grain 0
Vienna
22 L 5.31% 24.08 1.052 1.012
All Grain 2
vienna larger
20.8 L 5.12% 14.6 1.051 1.012
All Grain 7
vienna exp #001
5.5 gal 3.95% 20.44 1.041 1.011
BIAB 7
(2020-07-20) Vienna Lager (No Sparge)
5.5 gal 5.32% 27.44 1.056 1.016
All Grain 12
Viena Lager A-DUO
38 L 5.27% 27.9 1.050 1.010
All Grain 17
VIENNA EL REFUGIO
20.8 L 5.23% 20.55 1.048 1.008
All Grain 27
Vienna Lager Negra
5.5 gal 5.58% 26.24 1.052 1.010
All Grain 19

Fermentables Used In Vienna Lager Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Vienna 193 German Grain base malt 4°L
37 66% 5% - 100%
American - Vienna 69 American Grain base malt 4°L
35 56% 2% - 100%
German - Pilsner 65 German Grain base malt 1.6°L
38 36% 4% - 86%
Munich Light 44 Grain specialty malt 6°L
37 22% 5% - 92%
German - Melanoidin 37 German Grain roasted malt 25°L
37 4% 1% - 20%
German - Carafa II 35 German Grain roasted malt 425°L
32 2% 1% - 4%
Pale 2-Row 26 Grain base malt 1.8°L
37 53% 9% - 92%
Munich - Light 10L 26 Grain specialty malt 10°L
33 24% 2% - 100%
American - Pilsner 26 American Grain base malt 1.8°L
37 33% 10% - 86%
Munich Dark 24 Grain specialty malt 15.5°L
37 15% 4% - 44%

Hops Used In Vienna Lager Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 72 3.75 38% 2% - 100%
Tettnanger 70 4.5 43% 8% - 100%
Saaz 68 3.5 39% 7% - 100%
Magnum 53 15 38% 4% - 100%
Hallertau Hersbrucker 37 4 39% 8% - 100%
Perle 26 8.2 32% 3% - 100%
Domestic Hallertau 23 3.9 47% 11% - 77%
Cascade 20 7 23% 2% - 95%
Northern Brewer 15 7.8 34% 13% - 67%
Willamette 13 4.5 41% 13% - 100%

Steeping Grains Used In Vienna Lager Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Caramel / Crystal 60L 2 American Grain crystal malt 60°L
34 91% 82% - 100%

Yeasts Used In Vienna Lager Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Saflager - German Lager Yeast W-34/70 78 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Fermentis - Saflager - German Lager Yeast S-23 24 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
White Labs - German Lager Yeast WLP830 18 White Labs Lagers Medium Medium 76.5% 50°F 55°F
Wyeast - Bavarian Lager 2206 17 Wyeast Lagers 0.09 Med-High 75% 46°F 58°F
Wyeast - Munich Lager 2308 17 Wyeast Lagers 0.09 Medium 72% 48°F 56°F
White Labs - Mexican Lager Yeast WLP940 15 White Labs Lagers Medium Medium 74% 50°F 55°F
Wyeast - Bohemian Lager 2124 15 Wyeast Lagers 0.09 Medium 75% 48°F 58°F
White Labs - German Bock Lager Yeast WLP833 11 White Labs Lagers Med-High Medium 73% 48°F 55°F
Mangrove Jack - Californian Lager M54 8 Mangrove Jack Lagers n/a Med-High 79.5% 64°F 68°F
Fermentis - Safale - American Ale Yeast US-05 6 Fermentis / Safale Ales Low Medium 81% 54°F 77°F

Other Ingredients Used In Vienna Lager Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 41 Water Agt Mash 22% 0% - 100%
Whirlfloc 39 Fining Boil 67% 0% - 100%
Irish Moss 27 Fining Boil 68% 0% - 100%
Calcium Chloride (dihydrate) 25 Water Agt Mash 26% 0% - 62%
Lactic acid 16 Water Agt Boil 68% 29% - 100%
Calcium Chloride (dihydrate) 13 Water Agt Mash 7% 0% - 53%
Table Salt 13 Water Agt Mash 5% 0% - 16%
Epsom Salt 10 Water Agt Mash 8% 0% - 22%
Wyeast - Beer Nutrient 5 Water Agt Boil 21% 4% - 67%
Baking Soda 4 Water Agt Mash 3% 0% - 13%

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